My first new recipe of 2014 was granola. This was inspired by the homemade granola my
girlfriend, Sally, served me when I visited her in early December.
I deviated completely from her recipe as I wanted to try
the Tasty Olive Oil Granola recipe which appeared in the December 2012 issue of
Yoga Journal. As I read this recipe, I
made modifications and substitutions, resulting in the below Pecan Cranberry
Granola recipe.
Pecan Cranberry Granola
(makes 3 cups)
1 ½ cups old-fashioned rolled oats or Trader Joe's quick
cook steel cut oats
1 cup raw sunflower seeds
½ cup shredded coconut
5/8 cup raw pecans
3/8 cup pure maple syrup, preferably grade B or organic
agave nectar
¼ cup extra virgin olive oil
¼ cup packed light brown sugar
¼ teaspoon kosher salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup dried cranberries
1.
Preheat oven to 300 degrees farenheit.
2.
Place the oats, sunflower seeds, shredded
coconut, pecans, salt, cinnamon and nutmeg in a large bowl. Mix until well combined.
3.
Add the brown sugar, olive oil, maple syrup or
agave nectar. Mix until dry ingredients
are coated.
4.
Add dried cranberries. Mix.
5.
Spread mixture in an even layer on a medium- to
large-size cookie sheet.
6.
Bake, stirring every 10 minutes, until granola
is golden and toasty-about 45 minutes.
7.
Remove granola from oven and let cool.
8.
Store in an airtight container.
